Salmorejo Cordobés: A Summer Gazpacho with Attitude
With the first tomatoes just now showing up in farmers markets, we’re more than ready to get our gazpacho on. This summer, there’s a new kid in our reportoire: this thick, creamy, ham-topped Salmorejo Cordobés. Ever tried it?
A friend pointed me toward this Cordoban version of gazpacho when I mentioned my love for bread-thickened Gazpacho Andaluz. Salmorejo Cordobés is very similar, but usually incorporates more bread for a thicker sauce-like consistency. It also focuses on tomatoes alone, leaving the cucumbers and peppers for another time.
But the pièce de résistance for me is what gets sprinkled on top: silky morsels of cured ham, crumbled hard-boiled eggs, and an extra drizzle of fruity olive oil. This topping brings the whole dish together for me. I love the textures and the straightforward flavors.
A small serving of Salmorejo Cordobés is usually served as an appetizer or tapas, but I feel like a full bowl would make a light and satisfying summer dinner. Especially with a glass of Spanish rioja alongside!
A few recipes to try this summer:
Do you have a favorite way of preparing this dish?
Related: A Taste of Basque Country: 6 Recipes for a Dinner Party